Serves 4 as a side dish
Preparation time: 30 minutes
Cooking time: 10 minutes


For the lamb:
800g diced leg of lamb
Small bunch of thyme chopped
1 lemon zested and juiced
2 tbsp olive oil
Salt and pepper

For crushed peas:
200g fresh peas, shelled and cooked
Small bunch of parsley chopped
Half lemon, juiced
2 tbsp extra virgin olive oil
Salt and pepper

For tzatziki:
150g Greek yogurt
Half a cucumber deseeded and finely chopped
Small bunch of mint, shredded
Salt and pepper

To serve:
4 warmed pitta breads
1 lemon cut into 4 wedges
1 red chilli deseeded and finely chopped


1. In a medium sized bowl marinade the lamb with the thyme, lemon and olive oil, season with salt and pepper and set aside.

2. In a food processor blend the cooked peas, parsley, lemon juice and olive oil for 30 seconds, remove and season with salt and pepper and then set aside.

3. In a small bowl, mix together the Greek yogurt, cucumber and mint and then season with salt and pepper and then set aside.

4. Preheat a griddle pan. Then divide the lamb between 4 skewers and place on the griddle for 3 minutes each side. The lamb should be slightly pink in the middle.

5. When the lamb is cooked, divide between 4 plates and serve with the crushed peas, tzatziki, warm pitta and lemon wedges. Sprinkle with the chopped chilli and serve.

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